Can I make this beef barley stew without wine?

Yes, absolutely. You can replace the red wine with an equal amount of beef broth or even water. The wine adds depth and richness, but the stew will still be delicious without it.

What kind of beef is best for this recipe?

Boneless chuck roast is ideal because it becomes incredibly tender when slow-cooked. You can also use stew meat, but chuck gives the best flavor and texture.

How can I make this stew thicker?

If you like your stew extra thick, let it cook uncovered for the last 30 minutes, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in near the end of cooking. Barley also naturally thickens the broth as it cooks.

Can I cook this stew on the stovetop or in the oven?

Yes! To cook on the stovetop , simmer everything in a large pot on low heat for about 2 to 2½ hours, stirring occasionally. For the oven , use a Dutch oven and bake covered at 325°F (160°C) for about 3 hours, until the beef is tender.

Slow Cooker Beef Barley Stew Recipe You’ll Love

Description

This Slow Cooker Beef Barley Stew is cozy, hearty, and loaded with tender beef, veggies, and chewy barley. A true cold-weather favorite that’s easy to prep and even better the next day.

Ingredients

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1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
8 ounces mushrooms, thinly sliced
8 large carrots, peeled and sliced diagonally
6 cloves garlic, minced
4 medium-large yellow potatoes, peeled and cubed
1 large yellow onion, chopped
6 cups low-sodium beef broth
1 cup dry red wine (optional)
¼ cup tomato paste
1 tablespoon Dijon mustard
1 teaspoon dried thyme
¾ cup pearl barley
1 bay leaf
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a skillet or use the sear function of your slow cooker. Season beef with salt and pepper, then brown on all sides. Transfer to slow cooker.
Add mushrooms, carrots, garlic, potatoes, and onion to the slow cooker. Pour in beef broth and red wine (if using). Stir in tomato paste, Dijon mustard, thyme, and barley. Add bay leaf and stir gently.
Cover and cook on high for 4 hours, then low for 2 hours (or low for 8 hours).
Before serving, remove bay leaf. Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

Browning the beef first adds extra flavor. Red wine deepens the richness, but broth works well too. Store leftovers for up to 4 days or freeze for 3 months. Barley continues to thicken as it rests.

Prep Time: 20 minutes
Cook Time: 6-8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 353
Sugar: 4g
Sodium: 556mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 27g
Cholesterol: 75mg